“People love a bargain”: Innovating in the snack food sector
Find out why the Marketing Director of Valeo Snackfoods thinks it is important to create new types of snack foods for high street discount and bargain stores.
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Articles
Are Europeans altering their food shopping habits?
In a bid to tackle food price increases themselves, Klaus Grunert explains to New Food why consumers might be "reshuffling" their purchases to navigate food inflation and potential food shortages.
Why new GM techniques must be strictly regulated
In a bid to counter the UK’s current trajectory, Secretary General of European Non-GMO Industry Association (ENGA) Heike Moldenhauer proffers the case to maintain the status quo for strict regulation of new GMOs.
Five food trends to look out for in 2023
What trends will take the food and beverage industry by storm in 2023? Have some been brewing for a while? Find out New Food's predictions here...
Making a success of low-carb pasta
New Food hears how It’s Skinny is breaking the mould in a traditionally high-carb category and the ways in which the business is evolving.
Food safety – Salmonella controls and stretched supply chains
Read our latest food safety in-depth focus to get top insight from global food and beverage experts, including Sandra Eskin of the USDA-FSIS and Noleen Donegan.
Food solutions for a sustainable tomorrow
With multiple forces acting against global food security, researchers in Singapore have been innovating. Read their solutions that help combat food waste and obesity, while improving health and sustainable food production.
CO2 laser processing: a technology to improve food safety
How could CO2 laser processing transform food production of the future? Find out how this contact-less technology might help here…
The Collective’s journey: building a brand with purpose
Find out how yoghurt company The Collective is paving the way in the dairy sector by prioritising health and sustainability in its products.
Horse and cart to nationwide: Why expansion for SMEs is worth the risk
John Drayne explains how his business, Drayne’s Farm has expanded from being local supplier to selling its products across the island of Ireland.
Supermarket responses to the consumer recession
Clive Black of Shore Capital examines the way retailers in the UK are adapting to a changed consumer-landscape, as the cost-of-living crisis continues to bite.
Sensory seekers: altering the eating experience
St Pierre Groupe’s NPD Manager, Lynsey Edge, explains how suppliers can bring out high quality sensory attributes within food and drink as they deliver against the demands of today’s consumer.
Protecting supply chains and consumers in today’s world
Supply chains are challenged and we must continue to remain vigilant to protect consumers against food safety risks, writes Noeleen Donegan, Global VP of Food Safety for Kerry.
It’s the most wonderful (expensive) time of the year!
After a year of soaring food inflation rates, could this year’s Christmas dinner be your most expensive yet? New Food’s Grace Galler investigates…
A sweet assist: why sugar testing is so important
For industrial sugar producers, the ability to discern the purity of their product is essential to business. Gary Bailey of American Crystal Sugar explains how UV-visible spectrophotometry provides the data needed to ensure his company’s products make the grade.
